Monster Mac operates out of a cloud kitchen, meaning we don’t have a physical dining room. We are passionate about providing high-quality food and high-quality service, and we bring both to the people of San Diego. We elevate the comfort food classics you know and love with our gourmet ingredients and inventive flavor combinations. Monster Mac is a restaurant designed by Nextbite brands. Whether your favorite mac and cheese comes from a cardboard box or out of your grandmother’s oven, Monster Mac has delicious options to satisfy your every craving. Not only is mac and cheese a classic staple, it is also super versatile and can be elevated with so many different flavors and preparations. The 5 thAnnual Mac n’Cheese Fest featured stiff competition from local restaurants, but Mesa’s mac deservedly won the award for “Best Gourmet Mac n’Cheese.Mac and cheese is one of America’s favorite comfort foods. 3, 2019, for those who want to try something new and fabulous. The annual mac n’ cheese fest raises funds for the World Wide Network of Learning, which mentors young leaders to positively impact their communities.Īccording to Mesa culinary professor Tonya Whitfield, requests had already been made for a mac n’ cheese lunch on Dec. General admission was $39, and VIP admission was $75 which featured unlimited samples, private seating and lawn games. The second place “People’s Choice” award went to Viewpoint Brewing of Del Mar. Lia’s Lumpia Food Truck, Proud Marys, Lazy Dog and Studio Diner competed as well. Guests were invited to pair wine or local craft beer with their macs n’ cheese.Ĭompetitors STK steakhouse and Stacked restaurant finished behind Mesa’s Culinary Program despite featuring mac n’ cheese dishes on their actual menus. 26 event attracted 300 people to Waterfront Park.
The ground sausage was layered on top of that, and the goat cheese and honeycomb brulee formed the crispy top layer. The fontina/purple haze mac n’ cheese was the base layer of the pail. Two little forks hung from the pail’s handles. The judges were served mac n’ cheese in an antique-look, metal miner’s pail. Not only was Mesa Culinary’s mac n’ cheese recipe unique, but their presentation was charming. The Culinary Arts/Management Program made 40 pounds of sausage, 10 gallons of sauce and 40 gallons of mac n’ cheese. When the tastings started, Mesa’s booth was rushed, but they were prepared. The class made Merguez ground lamb sausage with harissa, which is a traditional dish in northwest Africa. The inspiration for the ground sausage came when the gourmet class watched a butchering demonstration by Taj Farms’ Chef Mark Schmitt and Chef Jack Ford. On top of that, the crackle of the bruleed goat cheese and honeycomb, is a wonderful contrast with the creaminess of the mac n’ cheese. The subtle sweetness of the purple haze cheese, a tangy goat cheese spiced with fennel and lavender, complemented the savory and salty sausage. The balance of flavors was well thought out. After the tasting of Mesa’s, and local restaurants’ dishes, the winning dish was Mesa’s goat cheese and honeycomb-bruleed, layered mac n’ purple haze cheese/fontina cheese, with a hand made ground sausage. At the 5 thAnnual San Diego Mac n’ Cheese Festival, Mesa College Culinary Arts/Management Program won “Best Gourmet Mac n’ Cheese” of 2019.
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